Japanese chef Knife gyuto- TAKESHI SAJI - Stainless VG-10 Damascus - Colored - Size: 18/21/24cm
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Japanese chef Knife gyuto- TAKESHI SAJI - Stainless VG-10 Damascus - Colored - Size: 18/21/24cm

"Saji Takeshi” is the third generation owner of Saji Knives, a knife making company in Takefu City, Fukui Prefecture, one of Japan's leading cutlery production areas.

At the young age of 44, he was certified as a master blacksmith and has been making machetes, knives, and kitchen knives with his experience and skills for over 30 years as a master and 50 years as a blacksmith.

He has inherited the tradition, but he is not conservative. He has created his own unique worldview by incorporating Western elements into the shape of the blade and using new, highly functional materials for the handle.

¥56,540 *

¥56,540 Tax excluded

block Out-of-Stock

Takeshi Saji is the one of the most famous craftsmen of knives in Japan. With over 50 years of experience, he still creates new models of knives, which are so appreciated in Japan and abroad. Copper and brass makes this beautiful rainbow damascus pattern. 


Knife 18cm 21cm 24cm
Blade Length 180mm 210mm 240mm 
Overall Length 325mm 355mm 395mm
Blade Height at Base 44mm 47mm 50mm
Blade Thickness 1.98mm 2mm 2mm
Weight 121g 151g 170g
  • This knife has a wood box
  • Steel Type: Stainless VG-10 Damascus - Colored
  • Blade Type:  Double Edged Blade
  • Handle Type: rosewood 
  • Craftsman: Takeshi Saji
  • Brand: Takeshi Saji
  • Made in Echizen, Japan
Data sheet
Knife Care and Warnings

Please be careful!

・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.

・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade. 

・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.

・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture. 

・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.

・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.

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